6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.

7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.8. Pour 1/3 of the batter to another bowl, mix in the cocoa mixture and gently fold till well combined.9. Scoop ratio 2:1 vanilla batter vs cocoa batter into cupcake cases and use a satay stick to whirl the batter.

10. Bake at pre-heated oven at 160C at center rack for 20-25 mins.

11. Knock the cupcake on table top once and set aside to cool completely.

For Chocolate Custard Cream Filling

Ingredients :

150g dairy whipping cream

3 tsp custard powder

1 tsp homemade vanilla extract

2 tbsp icing sugar

50g chocolate20g chocolate milk

* this amount of cream is just nice with little left over as my cupcakes are full of cream.

Method :

1. Boil the chocolate milk and remove from heat, add in chopped chocolate until chocolate melt and mixture is smooth.2. Whisk whipping cream, vanilla extract, custard powder and icing sugar till peak form (not too stiff) under a bowl of ice water. Pls ensure not to over beat the cream.

3. Mix in the cocoa mixture, fold until mix well.

4. Chill the vanilla custard cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.

Assemble :

1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).

Hi ! Thank you for sharing your recipes, I really wanted to try this one but I just would like to ask how much rice flour to use bec. its not included in your ingredients but in your method it says to combine with cake flour?

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